ramyaramesh3007Ricotta Cheese? Vegan?? Yes, this Ricotta Cheese can be blitzed and made in just 5 minutes! Ultra creamy, delicious and gluten free.
Searching for a dairy free alternative to cheese? I’ve gotchu’. This vegan ricotta cheese comes together in just 5 MINUTES and 8 ingredients. I know it doesn’t look and taste exactly like ricotta cheese but it’s a great substitute if you’re looking for a thick cheese-like spread with a strong cheesy flavour.
You can double this as a cream cheese spread by adding 1-2 tablespoons for neutral unsweetened plant milk to it like oat, cashew or soy milk.
Ingredients You Need
- Base – you need extra firm tofu for the base. Do not use soft, silken tofu as it will become super runny and will not be thick like a spread.
- Nuts – the nuts that work best in this recipe are pine nuts, macadamia and slivered almonds. I use pine nuts and they turned out great!
- Flavour – garlic powder, salt for oomph
- Acidity – lemon juice and vinegar. Feel free to use just 1 of the ingredients.
This recipe is also entirely gluten free!
5-min Vegan Ricotta Cheese
Ricotta Cheese? Vegan?? Yes, this Ricotta Cheese can be blitzed and made in just 5 minutes! Ultra creamy, delicious and gluten free.
Servings: 2
Ingredients
- 150 g extra firm tofu
- 2 tbsp nutritional yeast
- 3 tbsp pine nuts (sub macadamias / slivered almonds)
- 1 tsp garlic powder
- 1 tbsp lemon juice
- 1 tsp vinegar
- 1/2 tsp salt
- 1-2 tbsp plant milk (add depending on the texture)
Instructions
- Press your tofu to drain excess water with paper towels.
- Blend all the ingredients together until you get a ‘soft cheese’ consistency, except plant milk.
- Try blending the ingredients without plant milk first to gauge the consistency. If it’s too dry and crumbly, add 1 tbsp milk and blend.
- Top with your favourite toppings – I used chili flakes and dried dill!